Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the dry with a minimum of agitation. Why? And, is this ...
I have been mixing quite a bit of batter lately for various recipes, and I continue to see the same behaviour: The flour clumps together as soon as it hits the fluid (beit milk, water, or anything ...
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes ...
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much ...